Tuesday, July 7, 2009

Yummy Recipes




Here are some ideas for making your shakes as well as for getting in some extra veggies. On the days when the plan calls for using only the GHI shake, then use two scoops of that instead of 1 GHI and 1 Whey.
Fresh Blender Juice:
1 Zucchini
1 Cucumber
1 Tomato
1 Pear
Handful of Parsley
½-1 cup water, to your taste

Fresh Fruit & Veggie Blender Juice:
1 cup swiss chard
1 zucchini
½ bell pepper
3 celery stalks
1 cup canteloupe, or 1 peach
1 scoop whey protein powder
1 Tbsp agave syrup
1 cup water or to taste


Detox Cleanse Protein Shake:
1 scoop Whey Protein or Rice Protein
1 scoop Opticleanse GHI*
1-2 Tbsp Mega Greens
½ cup organic berries
4 Chunks frozen mangos
1-1/4 cup filtered water
Ice if desired
1 Tbsp Lecithin (optional)
1-2 Tbsp Flaxseed meal

Detox Creamy Protein Shake:
1 scoop Whey Protein or Rice Protein
1 scoop Opticleanse GHI*
1 cup organic unsweetened almond milk
½ cup organic berries
1-2 Tbsp flaxseed meal
1 Tbsp lecithin
Add a little water if too thick

Mini Detox Shake:
1 scoop Opticleanse GHI
¾ cup water
2 ice cubes
¼ berries

*Start Opticleanse GHI slowly at first to avoid detoxing too fast.

Fresh Gazpacho soup:
In the Blender… blend until smooth.
4 organic tomatoes
½ onion chopped
1 cucumber
1 ½ yellow bell pepper
1 tbsp red wine vinegar
1 Tbsp olive oil
½ cup organic tomato juice
1 Tbsp cilantro
1 Tbsp lemon or lime juice


Simple Fresh Vegetable Soup:
4-6 cups organic vegetable stock
1 onion chopped
2 cups zucchini, diced
1 cup celery, diced
1 garlic clove, pressed
½ cilantro, chopped

Saute onions, celery and garlic in 5 Tbsp of broth until tender. Add rest of broth, bring to a boil. Add zucchini for 3 minutes, add cilantro and serve.

Expanded Vegetable soup:
4-6 cups organic vegetable or chicken stock
1 cup onions, diced
1 cup leeks, diced
1 carrot, diced
1 can organic roasted or plum tomatoes
1 bay leaf
1 cup greens, diced
2 cups zucchini, diced
1 cup cabbage, shredded or celery diced
salt and pepper to taste
¼ tsp cayenne pepper

Place the stock in a large soup pot. Bring to a boil. Place the bay leaf, onions, leeks, tomatoes, and carrots into the stock. Turn down heat, simmer for about 15 minutes, add the rest of the ingredients. Simmer until greens, zucchini and cabbage are tender, maybe 5 minutes or less. Add salt and pepper to taste.

Creamy Carrot Ginger Soup
3 cups carrot juice ¼ teaspoon cayenne
1 small ripe avocado ¼ teaspoon sea salt
1/3 cup coconut meat (optional) 1/4 cup Lime juice
1 Tablespoon minced ginger 1 Tablespoon Agave nectar
1/4 Cup shooped cilantro
1/3 Cup Plain Yogurt

In a Vita Mix or high speed blender, puree the first eight ingredients until completely smooth. Taste for seasoning. Divide among bowls, top with a Tablespoon of yogurt and cilantro. Can serve cold or just warm.

Coconut meat: fiber, supports digestive tract, gets rid of parasites, anti viral and anti bacteria properties.
Ginger: Increases immunity and decreases cancer growth, anti-inflammatory
Cilantro: Detoxes /good source of Vit C
Cayenne pepper: reduces inflammation-arthritis, diabetic neuropathy, cardiovascular and ulcer protection.








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